Scallops With Arugula And Grapefruit Sauce Recipes

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SCALLOPS WITH ARUGULA



Scallops With Arugula image

Make and share this Scallops With Arugula recipe from Food.com.

Provided by Oolala

Categories     Lime

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

1 lb bay scallop
3 red bell peppers, can use yellow
2 tablespoons butter
1 garlic clove, minced
4 cups arugula, torn
1/2 cup whipping cream
2 tablespoons tomato paste
2 tablespoons lime juice
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Rinse scallops, pat dry and set aside.
  • Slice peppers lengthwise inot 1/2 inch wide strips.
  • In a large skillet, melt the butter over medium-high heat.
  • Stir fry the sweet pepper strips and garlic for 4-5 minutes or until just tender.
  • Add arugula; stir fry for 30 seconds or until just wilted.
  • Divide vegetable mixture among 4 dinner plates. Cover; keep warm.
  • To the same skillet, add cream and tomato paste.
  • Bring mixture to a boil and add scallops.
  • Simmer, uncovered, for 2-3 minutes or until scallops are opaque.
  • Remove scallops with a slotted spoon; arrange alongside vegetables.
  • Return cream mixture to boiling; cook for 1 minute or until mixture is slightly thickened, stirring briskly with a whisk.
  • Add lime juice, salt and pepper.
  • Spoon cream mixture over scallops.

Nutrition Facts : Calories 291.8, Fat 18.1, SaturatedFat 10.7, Cholesterol 93.5, Sodium 451.5, Carbohydrate 12.1, Fiber 2.5, Sugar 5.3, Protein 21.6

SEARED SCALLOPS WITH GRAPEFRUIT-FENNEL SALAD



Seared Scallops with Grapefruit-Fennel Salad image

Seared sea scallops over a fresh grapefruit-fennel salad with shallot vinaigrette.

Provided by The Herbalist & The Carnivore

Time 20m

Yield 4

Number Of Ingredients 12

1 tablespoon butter
3 tablespoons olive oil, divided
16 large sea scallops
½ medium red grapefruit
½ bulb fennel
3 cups baby spinach leaves
2 tablespoons rice vinegar
1 tablespoon freshly squeezed lemon juice
1 tablespoon diced shallot
1 teaspoon brown mustard
1 teaspoon honey
salt and ground black pepper to taste

Steps:

  • Heat butter and 1 tablespoon oil in a large saute pan over medium-high heat. Pat scallops dry and add to the hot pan; sear until caramelized, 6 to 7 minutes, flipping halfway.
  • While scallops are cooking, peel, skin, and slice grapefruit. Slice fennel thinly, reserving a few fronds. Place grapefruit, fennel, fronds, and spinach in a large bowl.
  • Prepare dressing by mixing remaining 2 tablespoons olive oil, vinegar, lemon juice, shallot, mustard, honey, salt, and pepper together in a small bowl.
  • Add seared scallops to the salad and mix to combine. Drizzle dressing over top.

Nutrition Facts : Calories 359.2 calories, Carbohydrate 15.9 g, Cholesterol 104.2 mg, Fat 14.7 g, Fiber 1.9 g, Protein 41.5 g, SaturatedFat 3.2 g, Sodium 530.6 mg, Sugar 4.1 g

SEARED SCALLOPS WITH CITRUS, ARUGULA AND POMEGRANATE SALAD



Seared Scallops with Citrus, Arugula and Pomegranate Salad image

Provided by Anne Burrell

Categories     appetizer

Time 26m

Yield 4 servings

Number Of Ingredients 10

3 clementines, peeled and cut into segments
1 ruby red grapefruit, peeled and cut into segments
Salt
Pinch crushed red pepper
8 large dry diver sea scallops
Extra-virgin olive oil
2 cloves garlic, smashed
2 cups baby arugula
1/2 small red onion, finely julienned
1/2 cup pomegranate seeds

Steps:

  • Combine all the citrus in a medium bowl with a pinch of salt and crushed red pepper and reserve.
  • Season the scallops with salt. Coat a large saute pan with olive oil. When the oil is hot but not smoking add the smashed garlic cloves. When the garlic has become golden and very aromatic remove it from the pan and discard it. Next, gently lay the scallops in the pan and cook for 2 to 3 minutes on each side. If the pan begins to smoke reduce the heat of the burner. The scallops should look beautifully caramelized on each side.
  • While the scallops are cooking, dress the arugula in a small bowl with some of the juice from the reserved citrus and also high-quality extra-virgin olive oil and some salt. Arrange the arugula on individual serving plates. Toss the onion in with the citrus and give it a sprinkle of olive oil. Lay the citrus on the arugula.
  • Cut the scallops in half equatorially and place them overlapping in a line against the citrus. Sprinkle with pomegranate seeds and give another little drizzle of olive oil.

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